Banana Nut Bread with Flax by Jesse Bluma



Banana Nut Bread with Flax





Ingredients 

3 very ripe organic bananas
1/2 cup organic honey
3 tablespoons canola oil
1 teaspoon Madagascar Bourbon pure vanilla paste
1 1/2 cups whole-wheat flour
1 1/2 teaspoons baking soda
1/4 teaspoon salt
1/2 cup flaxseed meal
1/2 teaspoon grated cinnamon
1/4 teaspoon pumpkin pie spice
3/4 cup chopped nuts (walnut, pecans, or Brazil)


Directions

Heat oven to 350 degrees Fahrenheit (177 Celsius).
Apply cooking spray to a loaf pan.
Peel then mash the bananas with a fork.
Mix the mashed bananas, honey, oil, and vanilla into a mixing bowl.
In a separate bowl stir together the flour, baking soda, salt, flax, cinnamon, pumpkin pie spice, and nuts.
Gently blend the two mixtures together.
Spoon the mixture into the loaf pan.
Bake for about 40 minutes.

Serve this banana bread with your favorite cookies by Jesse Bluma at Pointe Viven at your next party, event, or brunch.







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Roasted Red Potatoes with Parsley and Spearmint by Jesse Bluma



Roasted Red Potatoes with Parsley and Spearmint





1 1/2 pounds red potatoes, washed, thinly sliced
1 small yellow onion, cut into 4 wedges
1 bunch fresh Italian flat leaf parsley, washed, diced finely
1/2 bunch fresh spearmint, washed, diced very finely
1 clove garlic, peeled, diced
2 tablespoons olive oil
1 tablespoon organic honey
1/2 teaspoon chili powder
1/2 teaspoon smoked paprika
Coarse salt
Freshly ground pepper

Preheat oven to 400 degrees Fahrenheit (approximately 204.4 Celsius), with rack in the middle of the oven.  In a medium bowl, combine the ingredients.  Season with salt and pepper, and toss until well coated.

Overlap the potato slices just slightly in a baking dish.  Bake until potatoes are golden brown and crisp in areas, about 30 minutes.

Make your meal extra special with your favorite cookies from Jesse Bluma at Pointe Viven.






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Credit:  Serge Bertasius Photography at FreeDigitalPhotos.net

Pointe Viven: Fiesta Pita Pockets


Liberate yourself from the same old meal.  Simply print the recipe and enjoy!

Recipe:  Fiesta Pitas
by Jesse Bluma


1 head broccoli (organic)
3 carrots (organic)
1 can white beans (about 12 oz., low sodium)
1 can kidney beans (about 12 oz., low sodium)
1 can garbanzo beans (about 12 oz., low sodium)
1 pound Italian green beans (organic) 
1 red pepper (organic)
1 package pita pockets
Salsa 
Sea Salt
Fresh cracked black pepper

Rinse broccoli, carrots, green beans, and red pepper.  
Pat dry with a clean dish towel.

Use a small sharp knife to chop broccoli from the step upward, separating the head into smaller stems. 
Then cut the florets from their stems, about an inch below where they start.
Peel the lower part of the main stem, and cut into bite sizes.  
Set aside.

Use a knife to cut the carrots into rounds, keeping all the slices the same thickness.  This may also be accomplished with a mandolin.  

Rinse the can tops of the white, kidney, and garbanzo beans.  
Open with a can open and pour into a strainer or colander in a sink.  
Rinse the beans with cold water.
Leave draining until ready to use.

Stand the red pepper upright on a cutting board.  
Slice the pepper in half, and then into four flat pieces.  
Trim the stem, pith, and remove the seeds if less spice is desired.  
Throw away or compost the stem, pith, and seeds.  
Place the four sections of the pepper skin side down, and cut into thin strips (“Julienne”). 

Fill a saucepan with 1 inch of water.  
Bring the water to a boil on high heat.  
Place a steamer inside the pan and the broccoli in the steamer.  
If you do not have a steamer, then place the broccoli directly into the saucepan.  
Cover the pan with its lid.  
Reduce the heat to medium and cook for 5 to 6 minutes.  
Check the tenderness with a fork, when easily pierced remove from heat and place in a large bowl.
(You can let the water from the broccoli and later the carrots cool and pour into your plant or flower bed)

Check Point:  For the novice cook the steps may seem more complicated than driving
through a fast food restaurant.  Remember to enjoy the process or make it enjoyable by cooking with someone or turning on your favorite music.  For the more advanced cooks these steps are familiar and you can let your creative side take over and twist the recipe.

Repeat the same steaming process for the carrots.  
Except the carrots will cook for about 10 to 15 minutes.  
Carefully check the tenderness of the carrots every 5 minutes with a fork.  
Remove from heat when tender and crisp.  
Then place in the large bowl.  

Time to carefully stir in the white, kidney, and garbanzo beans into the bowl.  
Next stir in the slices of red pepper.  
Lightly Season with sea salt and cracked black pepper.

Fill the pita pockets with the vegetable mix. (You may also wish to toast the pita pockets before filling with the vegetable mix)
Top with your favorite salsa.

Make your fiesta meal extra special with your favorite cookies from Pointe Viven.






Etsy Organic Team: Jesse Bluma



Etsy Organic Team





If you are looking for organic products, please utilize the Etsy Organic Team as your source.  This is "a team uniting sellers of organic goods and promoting an organic, sustainable lifestyle."  Items include my artisanal baked goods and other handmade goods by many team members.

Etsy is a community of artisans, makers, and doers that provide a variety of goods, arts, and crafts.  The mission of Etsy is "to enable people to make a living making things, and to reconnect makers with buyers.  Our vision is to build a new economy and present a better choice:
Buy, Sell, and Live Handmade."







Order online or contact me for catering.

Join the Pointe Viven circle:  sign-up for email updates.

Credits:  https://www.facebook.com/EtsyOrganic, etsy.com

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